Stuffed peppers with quinoa

Ingredients for 4 servings:

• 200 g tricolor quinoa
• 400 ml water
• 1 tsp vegetable broth
• 1 head of broccoli
• 1 m.-large zucchini
• 1 garlic clove(s)
• 6 bell pepper(s), red
• 150 g feta cheese
• 1 garlic clove(s)
• 1 m.-sized onion(s)
• 150 g mushrooms, brown
• 5 m.-large tomato(s)
• some paprika powder, smoked (from Ankerkraut)
• 500 g tomatoes, pureed
• 2 tbsp tomato paste
• 1 tsp sweet paprika powder
• 2 tsp curry powder
• some herbs, Italian
• e.g. basil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegetarian and gluten-free

First, soak the quinoa in water for at least 4 hours to break down the antinutrients. Rinse the quinoa thoroughly with hot water before cooking to remove any bitter substances. Bring the quinoa to a boil with twice the amount of water, to which the vegetable broth has already been stirred, and then simmer over low heat for 20 minutes. In the meantime, add the broccoli to the food processor to make broccoli rice. Peel and finely dice the zucchini. Halve the bell peppers. Lightly fry the zucchini with a crushed garlic clove and set aside in a bowl. In the same pan, sauté the broccoli rice with a little water for about 5 minutes. Mix the broccoli rice, quinoa, and diced zucchini together, then place them in a baking dish. Fill the baking dish with a little water to allow the peppers to steam. Place everything in the oven at 180°C (convection oven) for 30 minutes. After 20 minutes of baking, top the stuffed peppers with diced feta cheese. For the sauce, sauté the onion and a crushed garlic clove and add the quartered mushrooms. Add the quartered tomatoes along with the smoked paprika and a little water, and let the tomatoes simmer. Then add the passata and tomato paste, along with the spices and herbs, and let this simmer for a bit. If the sauce is a bit too thick, simply add a little water. Serve the dish warm. It tastes delicious with a roasted piece of turkey or chicken.